There’s something irresistibly smoky and creamy about this Spicy Chipotle Chicken Pasta Recipe that makes it a standout weeknight dinner. The bold chipotle flavor paired with tender chicken and a luscious sauce will have everyone asking for seconds—trust me, it’s worth every minute in the kitchen.
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Why You'll Love This Recipe
This Spicy Chipotle Chicken Pasta Recipe combines smoky heat with creamy, cheesy goodness in a way that feels both comforting and exciting. I love how versatile it is—you can have a dinner party or a quick dinner with family, and it always delivers. Plus, that sweet honey-lime glaze on the chicken is the little magic touch that keeps this dish balanced and downright addictive.
- Flavor Explosion: Chipotle spices pack smoky heat that wakes up your taste buds without overwhelming the dish.
- Creamy Texture: The homemade chipotle cream sauce is rich but never heavy, thanks to the blend of cheeses and broth.
- Fast & Easy: From prep to plate takes about 50 minutes, perfect for a busy weeknight or casual weekend dinner.
- Customizable: You can swap in veggies, adjust heat levels, or try different pasta shapes to make it your own.
Ingredients & Why They Work
Each ingredient in this recipe plays a role in creating that perfect balance of smoky, savory, and creamy flavors. When shopping, look for fresh veggies and quality cheeses—the cheeses really melt in a way that elevates the sauce beautifully.
- Chipotle chili pepper and spices: The star heat and smokiness come from chipotle powder, complemented by cumin and smoked paprika for depth.
- Chicken breasts: Pounded and chopped small, they cook evenly and soak up the honey-lime glaze perfectly.
- Honey: Balances the smoky chipotle with a subtle sweetness that you’ll want to notice but not overpower.
- Lime juice: Adds fresh citrus brightness that cuts through the richness of the sauce.
- Asparagus: Tender-crisp asparagus adds a fresh, earthy crunch and vibrant color to the dish.
- Penne pasta: Holds the creamy sauce well in its tubes, ensuring every bite is flavorful.
- Butter and olive oil: The combo gives the sauce richness and smoothness without being greasy.
- Yellow onion and bell peppers: Build the base flavor with sweetness and some bite.
- Garlic: Essential for a subtle pungency that rounds out the sauce's savory notes.
- Flour: Creates the perfect sauce thickness when combined with broth and half and half.
- Chicken broth: Adds depth and umami, making the sauce more savory-forward.
- Half and half (or milk): Keeps the sauce creamy and silky without too much heaviness.
- Chicken bouillon: Boosts the savory intensity without overpowering the existing flavors.
- Sharp cheddar & Parmesan: Melting cheeses bring luxurious creaminess and tang.
- Frozen petite peas: Just the right pop of sweetness and color.
Make It Your Way
I love experimenting with the veggies I toss in here—sometimes I swap asparagus for broccolini or add a handful of fresh spinach at the end. You can dial back the chipotle heat if you prefer mild flavors, or add an extra pinch if you like it fiery. The best part? This recipe is a flexible template, so make it your own.
- Variation: Once, I swapped bell peppers for roasted poblano peppers to boost the smoky notes—it was a hit with friends who enjoy bold flavors.
- Make it vegetarian: Omit the chicken and add extra mushrooms or tempeh for a meat-free version that’s just as satisfying.
- Shortcut: Using pre-cooked rotisserie chicken can save time if you’re in a hurry—just toss it in at the end to warm through.
- Heat level: Adjust the chipotle chili powder amount depending on your spice tolerance—you can easily double it for more kick.
Step-by-Step: How I Make Spicy Chipotle Chicken Pasta Recipe
Step 1: Get the Water Boiling & Prep Your Chicken
Start by bringing a large pot of water to a boil for the pasta. While you wait, mix your spice blend and season the chicken. I like to pat the chicken dry before tossing it in the chipotle spice mixture—this helps it sear beautifully without steaming.
Step 2: Cook Asparagus & Pasta
Salt your boiling water generously—like the ocean! Blanch asparagus for just 2-3 minutes until bright green and crisp-tender, then dunk it in ice water to stop cooking. Cook your pasta to al dente perfection—firm but not hard—and reserve some pasta water for the sauce.
Step 3: Sear the Chicken with a Honey-Lime Glaze
Heat olive oil in your pan until almost smoking hot, then add the chicken pieces in a single layer. Sear without crowding for a nice crust, about 2-3 minutes per side. Once cooked through, stir in honey and lime juice to create a sticky, tangy glaze. Be sure to scrape up any bits—flavor gold! Transfer the chicken to a plate and wipe out the pan to avoid burnt honey in the next step.
Step 4: Sauté Aromatics & Build the Sauce
Melt butter and olive oil together and gently cook onions until translucent, about 4 minutes. Add your bell peppers and the rest of the spice mix, cooking for another 2 minutes. Stir in garlic just until fragrant—about 30 seconds—then sprinkle flour over the mix. Cook the flour briefly to avoid any raw taste before gradually whisking in chicken broth and half and half. Don't rush this step; whisk steadily to prevent lumps and achieve a silky sauce.
Step 5: Cheese It Up & Combine All Ingredients
Turn the heat to low and stir in shredded cheddar and Parmesan cheeses in batches, allowing each to melt fully before adding more. This slow melting creates that ultra-smooth, cheesy sauce we all love. Next, add lime juice, chicken, asparagus, peas, and cooked pasta, tossing gently to coat. Use reserved pasta water if the sauce feels too thick—you want it creamy and clingy, not dry.
Top Tip
Through trial and error, I’ve found that balancing the smoky heat of chipotle with the sweet honey-lime glaze and fresh ingredients is key. These tips will help you nail it every time.
- Pat Chicken Dry: Always dry your chicken before seasoning to get a better sear and avoid steaming.
- Don’t Rush the Sauce: Whisk slowly when adding liquid to avoid lumps from the flour.
- Cheese in Batches: Add cheese gradually on low heat for a silky, lump-free sauce.
- Use Reserved Pasta Water: A splash can loosen the sauce and help it cling beautifully to pasta.
How to Serve Spicy Chipotle Chicken Pasta Recipe
Garnishes
I like topping this pasta with freshly grated Parmesan and a handful of chopped cilantro—it brightens up the plate and adds a fresh herbal note. A little squeeze of extra lime juice right before serving really wakes up all the flavors. If you’re into heat, sprinkle a few red pepper flakes too.
Side Dishes
To keep things balanced, I pair this dish with a crisp green salad with a citrus vinaigrette or some garlic bread for dipping into the creamy sauce. Roasted corn on the cob with a pat of butter is also a fun, summery side that complements the smoky chipotle well.
Creative Ways to Present
For a dinner party, I like serving this pasta in individual shallow bowls topped with a sprig of fresh parsley and a lime wedge on the side so guests can add as much zing as they like. You can also plate the chicken separately over the pasta for an elegant presentation that lets the glaze shine.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully covered in the fridge for 3-4 days. I place mine in an airtight container and try to eat them within a couple of days to enjoy the sauce at its creamiest. Just give it a good stir before reheating as the sauce can thicken when chilled.
Freezing
I’ve frozen this dish once or twice. It defrosts well but I recommend slightly undercooking the pasta if you plan to freeze, so it doesn’t turn mushy. Thaw overnight in the fridge and gently reheat with a splash of broth or milk to bring back that creamy texture.
Reheating
Reheat leftovers on the stove over low-medium heat, stirring often. Adding a little broth or milk helps loosen the sauce and prevent it from sticking or drying out. Microwave works too—just heat in short bursts, stirring in between, to keep that creamy consistency.
Frequently Asked Questions:
Absolutely! You can swap the chicken for hearty veggies like mushrooms, extra bell peppers, or even plant-based chicken substitutes. Just follow the rest of the recipe as is.
It has a moderate kick from the chipotle chili powder—smoky and warm rather than overwhelming heat. You can adjust the amount to suit your spice tolerance by adding less or more chipotle powder.
Yes! Penne is great because it holds the sauce well, but you can use rigatoni, fusilli, or even farfalle. Just cook according to package instructions for al dente.
Just stir in reserved pasta water a little at a time until you reach your preferred consistency. The starchy water thins the sauce while helping it cling to pasta perfectly.
Final Thoughts
This Spicy Chipotle Chicken Pasta Recipe is one of those dishes that never fails to impress. I love the way the smoky chipotle plays with the creamy sauce while the honey-lime chicken adds that sweet contrast that keeps things interesting. It’s hearty, cozy, and full of flavor—exactly what I want in a pasta dinner. Give it a try and make it your own; I swear it will become a go-to favorite in your kitchen like it is in mine.
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Spicy Chipotle Chicken Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican American
Description
This Spicy Chicken Chipotle Pasta is a flavorful and creamy dish featuring tender chicken breast seasoned with chipotle chili and a smoky spice mix, tossed with al dente penne pasta, crisp asparagus, and a rich chipotle cream sauce made with cheddar and Parmesan cheeses. It's a perfect meal for those who love a bit of heat and deliciously saucy comfort food.
Ingredients
Spice Mix
- 1 ½ teaspoon chipotle chili pepper, chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 2 medium chicken breasts, pounded to tenderize and chopped into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Vegetables
- 1 cup asparagus, chopped into 1-inch pieces
- 1 pound penne pasta
Creamy Chipotle Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 bell peppers (red, yellow and/or orange), thinly sliced
- 4-6 cloves garlic, minced
- ¼ cup flour
- 2 ½ cups low sodium chicken broth
- 1 ½ cups half and half (or milk whisked with 1 tablespoon cornstarch, or evaporated milk mixed with 2 teaspoons cornstarch)
- 1 ½ teaspoons chicken bouillon (granulated, crushed cubes or base)
- ½ teaspoon dried oregano
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon lime juice
- ½ cup frozen petite peas (do not thaw)
Optional Garnishes
- Freshly grated Parmesan cheese
- Fresh parsley or cilantro
- Lime juice
Instructions
- Boil Pasta Water: Start boiling water in a large pot for the pasta. Meanwhile, prepare the chicken by seasoning and chopping the vegetables.
- Prepare Spice Mix: Combine all the spices in a small bowl. Remove 1 ½ tablespoons of the mix for seasoning the chicken; reserve the rest for the sauce.
- Season Chicken: Pat the chopped chicken dry with paper towels, then toss with the 1 ½ tablespoon spice mix and set aside.
- Cook Asparagus: Prepare a large bowl with ice water. Once the pasta water is boiling and salted generously, add the asparagus and boil for 3 minutes until tender-crisp. Drain and immediately transfer asparagus to the ice water bath to halt cooking.
- Cook Pasta: In the same boiling water, add penne and cook until just al dente. Reserve ½ cup of pasta water, then drain pasta, rinse with cold water, and toss with a drizzle of olive oil. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a cast iron braiser or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes, then flip and cook another 2-3 minutes until cooked through. Stir in honey and lime juice to coat the chicken evenly. Remove chicken and glaze from pan and set aside. Wipe pan clean to avoid burning the honey.
- Sauté Onions and Peppers: In the same pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add chopped onions and sauté for 4 minutes. Add sliced bell peppers and the remaining spice mix; cook for 2 minutes. Add minced garlic and sauté for 30 seconds.
- Make Sauce: Sprinkle flour over the vegetables and cook for 1 minute. Reduce heat to low, slowly whisk in chicken broth followed by the half and half. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and simmer the sauce until thickened, stirring often.
- Add Cheeses: Lower heat to low and gradually stir in the shredded cheddar cheese until melted, followed by the Parmesan cheese until melted as well. Maintain on low heat for 1-2 minutes to fully melt the cheeses.
- Combine and Season: Stir in lime juice, cooked chicken with glaze, blanched asparagus, and frozen peas. Add the cooked pasta and gently toss everything together. Adjust seasoning with salt, pepper, or additional chipotle chili pepper to taste. If the sauce is too thick, thin it with reserved pasta water a little at a time.
- Serve: Plate the pasta and garnish optionally with freshly grated Parmesan cheese, fresh parsley or cilantro, and an extra squeeze of lime juice.
Notes
- For a lighter sauce, substitute half and half with milk mixed with cornstarch or evaporated milk with cornstarch for thickening.
- Do not overcook the asparagus; blanching keeps it crisp and vibrant.
- Use freshly grated cheese for best melting and flavor.
- To enhance smoky flavor, increase chipotle chili powder slightly but use cautiously to control heat.
- Reserve pasta water to thin sauce as needed—it helps the sauce cling to pasta better.
- Cooking chicken in a single layer ensures even searing and prevents steaming.
- If you do not have a Dutch oven or braiser, use a heavy skillet or sauté pan instead.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
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